Loading…
12
Why does nobody talk about weighing flour versus scooping it straight from the bag
I baked a plain loaf last month and scooped my flour right out of the bin like I always do, and it came out dense and dry. Tried the same recipe a week later but weighed 120 grams per cup on my $12 kitchen scale, and the crumb was soft and even. Same oven, same yeast, same everything else. I get that scooping is faster and nobody wants to drag out a scale for a simple loaf, but the difference was not small. Seems like every old recipe says 'one cup of flour' and nobody mentions that scooping can pack in 30 or 40 extra grams. Does anybody here still scoop by habit, or did you all switch to grams years ago?
1 comments
Log in to join the discussion
Log In1 Comment
the_sean3d ago
Ah, one thing to fix: "one cup" isn't really a set amount, that's the whole problem. A cup of sifted flour can weigh closer to 100 grams while a packed scoop can hit 150, so 120 is more of a middle guess than a rule.
6